"smearing" - 1 õppematerjal

Liha töötlemine

for achieving the proper aw. other mechanical faults is also lower. The Meat pieces will be salted without water range of the relative humidity expands from (dry salting). In the preparation of the raw 70% to 95%, according to the product’s mass of chopped products, the fat must be drying program. chopped frozen, with a sharp knife, to avoid When working with the starter culture for the fat film. During stuffing, smearing and air manufactured meat products, initial (incuba- holes have to be avoided. Air holes cannot be tion) temperature is in general 20–24°C. (See left over in the mass (vacuum chopping, Chapter 21 on mold ripened sausages.) filling). The regulation of air parameters is per- formed in the device connected to the drying room